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Miso-Glazed Salmon with Asian Slaw

Miso-Glazed Salmon with Asian Slaw

Lunch

4.0

(1 reviews)

Prep Time
25min
Cook Time
10min
Servings
4
Calories
590
Chef's Note

This miso-glazed salmon offers a perfect balance of sweet and savory flavors. For the best results, marinate the salmon for at least 30 minutes if time allows, though even a quick 10-minute marinade will impart great flavor. When cooking the salmon, watch it carefully as the miso glaze can burn quickly due to its sugar content. The skin can be removed before cooking if preferred, but leaving it on helps keep the fish moist during cooking.

Tags
high-protein
seafood
salmon
asian
slaw
miso
glazed
lunch
healthy
pescatarian
Ingredients

  • 32 oz salmon fillets

  • 3 tablespoons white miso paste

  • 2 tablespoons mirin

  • 1 tablespoon maple syrup

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon ginger, freshly grated

  • 2 cloves garlic, minced

  • 1 small head napa cabbage

  • 1/4 head red cabbage

  • 2 medium carrots

  • 1 large red bell pepper

  • 1 cup edamame, shelled

  • 4 stalks green onions

  • 1/2 cup fresh cilantro

  • 3 tablespoons rice vinegar

  • 2 tablespoons lime juice

  • 1 tablespoon honey

  • 2 tablespoons avocado oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon sriracha sauce

  • 2 tablespoons sesame seeds

  • 1/4 cup almonds, sliced

Instructions
  • 1

    In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 tablespoon grated ginger, and 1 minced garlic clove to make the miso glaze.

  • 2

    Pat 32 oz salmon fillets dry with paper towels and place in a shallow dish. Pour two-thirds of the miso mixture over the salmon, turning to coat. Let marinate for 10-15 minutes (or up to 30 minutes if time allows).

  • 3

    Meanwhile, prepare the slaw by thinly slicing 1 small head of napa cabbage and 1/4 head of red cabbage. Place in a large bowl.

  • 4

    Julienne 2 medium carrots and 1 large red bell pepper, and add to the cabbage.

  • 5

    Add 1 cup shelled edamame, 4 sliced green onions, and 1/2 cup chopped cilantro to the slaw mixture.

  • 6

    In a small bowl, whisk together 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 2 teaspoons sesame oil, 1/2 tablespoon grated ginger, 1 minced garlic clove, and 1 teaspoon sriracha sauce.

  • 7

    Pour the dressing over the slaw and toss well to combine.

  • 8

    Preheat oven to broil with rack positioned in the middle of the oven. Line a baking sheet with foil and lightly oil it.

  • 9

    Place the marinated salmon fillets on the prepared baking sheet, skin side down. Brush the tops with the remaining miso glaze.

  • 10

    Broil for 7-10 minutes, until the salmon is cooked through and the glaze is caramelized (internal temperature should reach 145°F or 63°C).

  • 11

    Divide the Asian slaw among 4 plates, top with the miso-glazed salmon, and garnish with 2 tablespoons sesame seeds and 1/4 cup sliced almonds.

Nutrition Information (per serving)
590
Calories
58g
Protein
28g
Carbs
29g
Fat
Reviews (1)
SH.
Stevie H.
9/3/2025

4/5